Chicken Enchilada Casserole

Ingredients

• 3-4 boneless skinless chicken breasts, cubed
• 1 medium onion, diced
• 2-3 tablespoons olive oil
• 1 teaspoon cumin
• 2 teaspoons garlic and herb seasoning
• 1 (16 ounce) can diced tomatoes
• 1 (6 ounce) can diced green chilies
• 1 (6 ounce) can mushrooms, diced
• 1 (16 ounce) can corn
• 1 bunch fresh spinach leaves, chopped
• 2 (10 ounce) cans green chili sauce
• 1 (16 ounce) jar parmesan pasta sauce with roasted garlic
• 1 (10 ounce) package cheese, grated, your choice
• 1 (17 ounce) package tortillas

Directions

1. 1

   Preheat oven to 350.

2. 2

   Mix together green chili sauce and garlic parmesan sauce, set aside.

3. 3

   In pan heat olive oil, add onion and chicken, sprinkle with cumin and garlic and herb seasoning and cook until done.

4. 4

   Add in tomatoes, green chilies, mushrooms, corn and spinach, stir to combine.

5. 5

   Pour half of green chili sauce over top and stir.

6. 6

   Dip tortillas in remaining sauce.

7. 7

   Layer in baking dish tortillas, chicken mix and cheese.

8. 8

   Repeat until all chicken mix is used.

9. 9

   Top with tortillas and remaining cheese and pour any remaining green chili sauce over the top.

10. 10

    Place in oven and bake 30-45 min until cheese is melted and heated through.